Monday, November 16, 2015

New Math?

So Adam is working on double digit addition (math is easy for that kid...he's totally going to be an engineer...he's a geeky loner who rocks at math...stereotypical engineer!).  And a lot of the tricks they are teaching him I don't disagree with...we learn to do mental arithmetic with them, but then I got this worksheet back.  Again I get the point of the tricks....but the kid can add.  So what if he doesn't rewrite it their way...now this looks like his teacher agrees with me, but still....

Working on...

I made this last week with a bunch of broccoli stems...a good use of them! I feel this still needs some work, so I plan to try again, this time with some tweaks. I also made this and want to work on it.

Thursday, November 12, 2015

Andrew at Hockey Practice

Some video of Andrew at hockey practice.

BBQ Chicken Sliders

Ray LOVED these.  I think they need some coleslaw to go on top....but I only make one kind.  My weird Polish stuff.  But I have been converted to coleslaw on BBQ sandwiches and that is usually the "normal" stuff, so I might have to try my hand at it here in the future!

BBQ Chicken Sliders
Modified from Taste of Home

Brine:
1 1/2 quarts water
1/4 cup packed brown sugar
2 tbsp salt
1 tbsp liquid smoke
2 garlic cloves, minced
1/2 tsp dried thyme

Chicken:
2 lbs chicken
1/3 cup liquid smoke
1 1/2 cups hickey smoke-flavored BBQ sauce (I didn't measure this....I just added until it looked and tasted right)
slider buns
 
In large bowl, mix the brine ingredients, stirring to dissolve the brown sugar.  Reserve 1 cup of brine for cooking chicken.  Cover and refrigerate.  Place chicken in container and add brine.  Seal and refrigerate for 18-24 hours.  They used a plastic bag and took out the air and whatnot...I just put this into a Tupperware. 

Remove chicken from brine and put in crockpot.  Discard brine.  Add reserved 1 cup of brine and 1/3 cup liquid smoke to chicken. Cook in crock pot on low for 4-5 hours or until chicken is tender. 

Remove chicken and discard cooking juices.  Shred chicken with two forks and return to crockpot.  Stir in BBQ sauce and heat through.  Serve on buns.

Serves 8.

Thursday, November 05, 2015

Works in Progress

I really like this recipe, but it needs tweaking.  Now Ray didn't like it...but that's not a shock given he doesn't like cream soups.  I LOVE them.  My issue is it needs more rice and less sour cream. I plan to switch out most, if not all, of the sour cream for something else next time. I could taste the sour cream, which I didn't like. 

Good, but....

So I made this recipe like two weeks ago.  Ray actually liked it more than I did, which was a bit of shock to me, based on the recipe and who I thought would like it. The problem?  The chicken was still raw in parts...and I CHECKED thoroughly before serving.  So my issue is that I think this will prove very hard to get completely cooked without burning parts of it.  And well, raw chicken is BAD.  So not sure if I'll even bother to try again.